Carrot Olive Oil Cake Recipe
lemon glaze, candied carrots
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Ingredients
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Cake Batter
Lemon Glaze
Candied Carrots
Method
Cake Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C), and grease and flour two 9-inch round cake pans.
- 2
Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon until well combined.
- 3
- 4
Combine Mixtures
Gradually add the wet ingredients into the dry ingredients, mixing until just combined. Do not overmix.
- 5
Add Carrots
Fold in the grated carrots until evenly distributed in the batter.
- 6
Bake the Cake
Pour the batter evenly into the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- 7
Cool the Cake
Once baked, remove the cakes from the oven and let them cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Lemon Glaze Preparation
- 8
Make the Glaze
In a medium bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Adjust the consistency with more lemon juice or powdered sugar if necessary.
- 9
Glaze the Cake
Once the cakes are completely cooled, drizzle the lemon glaze over the top of one layer, then stack the second layer on top and glaze the top layer.
Candied Carrots Preparation
- 10
Prepare the Carrots
Peel the carrots and cut them into thin julienne strips.
- 11
Make the Syrup
In a saucepan, combine the water and granulated sugar. Bring to a simmer over medium heat, stirring until the sugar dissolves.
- 12
- 13
Cool the Carrots
Remove from heat and let the candied carrots cool in the syrup.